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bbbop, a Korean fusion restaurant with locations in Dallas, grows some of their own herbs in the back of the restaurant. These shallots were grown from seeds brought to the U.S. by Southeast Asian refugees.

It’s an overcast spring morning at the East Dallas Community Garden. Voeun Tath is preparing this weekend’s harvest: heirloom lettuce and Cambodian bunching onions. She’ll take some home to her family, but most of it will end up on tables in homes and restaurants all over North Texas.

Tath is one of several hundred refugee gardeners who hold plots at community gardens across Dallas.